東來順 Dong Lai Shun
尖沙咀麼地道69號帝苑酒店B2層
B2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/appetizer-delights-%E6%9D%B1%E4%BE%86%E9%A0%86-or-dinner-part-1-e2231902
Getting to know more about Chinese food
Was invited to the Openrice 2012 annual dinner so got the chance to try Hangzhou cuisine thanks to Openrice.
To be honest, I generally avoid Chinese food but now I am learning to like it.
Before I did not know that there were so many different cuisines according to where it comes from in China.
The Chinese food I came across before was mostly Cantonese style and the food from the local Hong Kong restaurants which was mostly fusion and oily.
The wonderful banquet was headed by the famous Chef CHAN KWOK KEUNG
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Jellyfish in vinegar
This was quite refreshing as a starter, the jellyfish was brown and translucent after being soaked in dark vinegar..
You could see the chef has put effort in the presentation by adding cucumber and sliced red peppers as garnishing to give it some colour.
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Duck in brine
The duck has been flavoured by soaking it in salted water, and the taste of the duck was not too salty and just right.
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Sliced Abalone in spices
Although this was quite spicy, the abalone tasted really nice and it had that umami taste.
The flat noodles beneath it were refreshing.
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Duck eggs smoked in tea leaves
These eggs were really nice because the egg yolk was half runny.
The smoked flavouring was not too strong.
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Braised wheat gluten with mushrooms and bamboo shoots
This is was quite nice and not too sweet.
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Boneless chicken in wine
The wine was strong but you could still taste the chicken.
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Stir fried lobster with wild mushrooms
It had really strong truffle taste and there was freshly plucked peas that were sweet and tender.
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